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Sunday, June 1, 2014

I only remember drinking fresh soy bean milk once as a kid but it was the BEST soy milk I ever tasted! My aunt was the one who made the soy milk. I have a faint memory of that day. All I know was that we had a limited amount of milk to drink. After actually making soy milk myself, I understand why! It takes A LOT of work and time; from waiting for the beans to soak, to squeezing out the freshly cooked milk! I think I only decided to make soy milk though because we usually have those soy milk boxes (similar to juice boxes except with soy milk) at our house. I didn't want to drink the soy milk boxes since they contain loads of sugar so I thought "why don't I just make my own soy milk?" My family loves it! Instead of adding white sugar, I used agave nectar. The soy milk taste so fresh and rich! :)

My aunt makes her soy bean milk using a different method which I have tried. I feel that this method has more soy bean flavor and richness!

Directions
1. Soak soy beans overnight - 8 hours or more.
Note: change water twice a day so that the beans don't go bad. Be sure the water is clear. If the water isn't clear, then the water should be change (The water in the image below should be changed).

2. Once the beans are ready, discard the water and rinse a couple of times.

3. Remove skin of soy beans. It helps to remove the skin while rinsing the beans. It is not necessary to try to remove skin from EVERY single bean.

4. In a blender, add soy beans and water. Do this in multiple batches.

5. Transfer soy beans mixture into a large pot (10 quart pot since there will be foam).

6. Bring the mixture to boil on medium-high heat. Once the mixture boils, turn the heat down to medium-low. Simmer for 30-45 minutes.

7. Turn off the heat. You may choose to drink the soy milk while warm or set aside to cool.